Since its creation at the end of the 19th century, quinine-flavoured Byrrh has contributed to the myth of French wine-based aperitifs. A 17° drink, witness to a whole chapter of French history, it is the ideal refreshment to give you a taste of Catalonia.

A wine-based aperitif, Byrrh has the specific characteristic of being flavoured with quinine. Its alcohol content is 17°.
The basic grapes, mainly the Carignan and Grenache varieties from the hillsides of Roussillon, are transformed into mistelles (partly fermented grape juice), which are then blended with selected dry red Roussillon wines.

Byrrh is drunk as an aperitif. It is best served cool, at approximately 16°, and goes well with a twist of lemon zest or a little Crème de Cassis

Byrrh Rare Assemblage is made from selected vintage Catalan wines of particular quality (rich colour, non-aggressive tannins, etc.).
The wines are then flavoured using traditional methods in the cellars in Thuir (Pyrénées Orientales) and aged in small oak barrels for approximately 10 years, to develop their harmonious quinine structure.In the spotlight Colour: Old mahoganyNose: Intense and full, developing notes of candied red fruit.Palate: Harmonious, with well blended tannins, sustained by subtle quinine notes. Fine wine-based ingredients develop aromas of dried fruit, with hints of chocolate and fine spices.Finish: Vanilla-flavoured coffee and toast

In 1866, Simon Violet and a pharmacist friend, both from Thuir, in the Pyrénées Orientales region of France, invented a new quinine-based aperitif.

Benefiting from the fashion for quinine tonic wines, Byrrh soon became popular throughout France. Starting in 1903, advertising poster competitions were launched to promote the brand.

Boosted by extensive advertising campaigns, Byrrh was a huge hit in the 1930s. In 1935 it was the leading aperitif brand in France, with sales reaching 35 million litres.

In 1976, Byrrh became part of Pernod Ricard.

In 1999, Byrrh created a high end vintage designed for connoisseurs: Byrrh Rare Assemblage.

At the heart of Catalan country

A wine-based aperitif, Byrrh is a typical product of the south of France, made mainly from Carignan and Grenache grapes from the hillsides of Roussillon.

The grape must is macerated with neutral spirit, in order to stop the fermentation process. This gives a particularly fruity and syrupy mixture, called "mistelle".

After a first ageing, the mistelles are blended with dry red Roussillon wines. The blend is then cold-flavoured with dried crushed quinine bark, and aged for 3 years in large wooden barrels called "foudres".